Pozole Verde

Pozole Verde

  • Prep time: 15
  • Cook time: 60
  • Yield: 8
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Ingredients
  • 1-1/2 pounds chicken thighs
  • 1 pound tomatillos
  • 1 white onion, chopped
  • 1 jalapeno pepper, chopped
  • 1 poblano pepper, chopped
  • 1 anaheim pepper, chopped
  • 6 cups chicken stock
  • 2 tablespoons oregano
  • 1 28oz can white hominy, drained
  • 1/2 cup cilantro leaves
Nutrition Facts
Serves 8

Description

Pozole, also spelled posole, is a traditional Mexican soup or stew that is highly regarded in Mexican cuisine. It is known for its rich and hearty character, featuring hominy (large corn kernels that have been treated with an alkali), meat (usually pork or sometimes chicken), and a flavorful broth. Pozole is often served with a variety of garnishes that allow individuals to customize their bowls.

Key Components of Pozole:

  1. Hominy: Pozole is distinguished by the use of large, puffed corn kernels known as hominy. The corn is treated with an alkali, such as lime, which gives it a unique texture and flavor. Hominy is a fundamental ingredient in pozole and adds substance to the dish.

  2. Meat: The most common meat used in pozole is pork, particularly cuts like pork shoulder or pork leg. However, variations with chicken (pozole blanco) or a combination of meats can also be found.

  3. Broth: The broth for pozole is typically rich and flavorful, often seasoned with a blend of spices such as garlic, oregano, and sometimes cumin. Red pozole is often made with dried red chilies, while green pozole incorporates ingredients like tomatillos and green chilies.

  4. Garnishes: Pozole is served with a variety of garnishes, allowing diners to customize their bowls. Common garnishes include shredded cabbage or lettuce, radishes, chopped onions, cilantro, lime wedges, and thinly sliced jalapeños. Some variations may also include avocado and a drizzle of hot sauce.

Varieties of Pozole:

  1. Pozole Rojo: Red pozole is often made with dried red chilies, creating a rich and spicy broth. The red color is a result of the chili peppers used in the preparation.

  2. Pozole Verde: Green pozole gets its color from ingredients like tomatillos and green chilies. It has a tangy and slightly milder flavor compared to red pozole.

  3. Pozole Blanco: White pozole is made without the use of significant quantities of red or green chilies. It has a lighter-colored broth and is often seasoned with garlic and oregano.

Traditional Serving Occasions:

Pozole is a dish often associated with celebratory occasions and family gatherings. It is particularly popular during holidays and festivities, such as Christmas and New Year’s Eve. Pozole is considered a comforting and communal dish, and its preparation can be a time-intensive but rewarding process.

The regional variations in pozole recipes contribute to its diverse and dynamic presence in Mexican cuisine, making it a beloved and culturally significant dish.

Instructions

  • 1. Combine chicken, tomatillos, onion, peppers, oregano, stock and a large pinch of salt in a Dutch oven and bring to boil over high heat. Reduce to simmer and continue to cook until vegetables are completely tender, about 40 minutes.
  • 2. Remove chicken and let cook enough to shred.
  • 3. Transfer broth and vegetables to blender or use a stick blender to puree until smooth.
  • 4. Stir shredded chicken into pureed broth. Season to taste with salt and pepper.